Best Pennsylvania Dutch Sausage And Potato Soup Recipes

Pennsylvania Dutch Potato Soup image

Provided by Millereg

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

8 medium potatoes, peeled and cubed
1 onion, coarsely chopped
32 ounces milk
2 teaspoons salt
1/4 teaspoon pepper
2 teaspoons dried parsley
1 tablespoon butter
1/2 cup flour
1 egg, well beaten
2 -4 tablespoons milk

Steps:

Cook potatoes and onion in boiling salted water until tender- drain.
Add 1 quart of milk to potatoes and heat, and then blend in the salt, pepper and parsley.
Cut butter into flour- blend together the egg and milk using only enough milk to make the mixture thin enough to drop into the hot soup.
Cover and cook about 10 minutes.
Serve at once.

Nutrition Facts : Calories 401.4, Fat 9.3, SaturatedFat 5.4, Cholesterol 63.8, Sodium 901, Carbohydrate 67.4, Fiber 6.8, Sugar 3.1, Protein 13.6

Pennsyvania Dutch Potato Soup image

Provided by Mikekey *

Time 55m

Number Of Ingredients 11

2 c diced potatoes
1/2 c diced onion
3 c water
1 tsp salt
1 c chopped celery
1/2 c grated carrot
1 qt milk
2 Tbsp butter
3 hard boiled eggs, peeled and chopped
1 Tbsp fresh chopped parsley
salt and pepper, to taste

Steps:

1. Bring potatoes, onion, water and salt to a boil in a large pan. Reduce to a simmer and cook for 10 minutes. Add celery and carrot.
2. Stir in milk and return to simmer. Cook until heated through.
3. Just before serving, stir in butter, eggs, and parsley. Season with salt and pepper, as needed.